<![CDATA[Jam is a semi-solid food product that can be spread, made from crushed fruits, added with sugar, and cooked until thickened. Red roselle and red dragon fruit peel contain relatively high levels of vitamin C and dietary fiber. Therefore, jam made from these ingredients can be developed as an alternative functional food product with nutritional value. This study aimed to determine the effect of the ratio of red roselle to red dragon fruit peel on the vitamin C and dietary fiber contents of jam. The research used an experimental method with a Completely Randomized Design (CRD) consisting of four treatments: S1 (100% red roselle: 0% red dragon fruit peel), S2 (70%: 30%), S3 (50%: 50%), and S4 (30%: 70%). The highest vitamin C content was found in S1 at 160.81 mg/100 g, while the lowest was found in S4 at 41.54 mg/100 g. The highest dietary fiber content was obtained in S4 at 20.27 g/100 g, while the lowest was found in S1 at 10.91 g/100 g. The results showed that the ratio of red roselle to red dragon fruit peel affected the vitamin C and dietary fiber contents of the jam. Increasing the proportion of red dragon fruit peel tended to decrease the vitamin C content, whereas the dietary fiber content increased. Thus, the composition of red roselle and red dragon fruit peel influenced the nutritional characteristics of the resulting jam product.]]>
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